Le Homard Bleu, Saint-Trojan-les-Bains - Restaurant Reviews, Phone Number & Photos - TripAdvisor Want the lowest hotel prices? You're in the right place. We check 200+ sites for you. Le Homard Bleu, Saint-Trojan-les-Bains #15 of 20 Restaurants in Saint-Trojan-les-Bains $$ - $$$ Is this restaurant appropriate for Kids? Yes Is this restaurant good for breakfast? Yes Does this restaurant accept reservations? Yes Is this restaurant good for lunch? Yes Is this restaurant good for dinner? Yes Are the prices at this restaurant mid-range / moderate? Yes Is this restaurant good for dining on a budget? Yes Is this restaurant wheelchair accessible? Yes Is this restaurant good for brunch? Yes Map updates are paused. Zoom in to see updated info. Reset zoom 10 boulevard Felix Faure | St. Trojan les Bains, 17370 Saint-Trojan-les-Bains, Ile d'Oleron, France +33 5 46 76 00 22 78 Reviews from our TripAdvisor Community Hotels travelers are raving about...

See what travelers are saying: Traveler rating Start your review of Le Homard Bleu Click to rate “Great seafood experience” Reviewed October 9, 2013 We were four for Sunday lunch and all of us were very happy with our choices, the location, the service and the ambiance. My oysters were amongst the best I have eaten. Another of us has an amazing lobster. We shall definitely eat there again when we return to Oléron. Helpful? “good restaurant in front of the sea” Reviewed September 21, 2013 Nice restaurant and good dishes, what a sight from the terrace ! I recommend you the lobster ! I went to this restaurant with my family to discover the "pays du Marennes Oléron", and I wasn't disappointed at all. Oysters were delicious, we had this wonderful "Choucroute de poisson" (just several fishes and a good sauerkraut). We will come back... More Helpful? Le Homard Rouge, Ghent - Restaurant Reviews, Phone Number & Photos - TripAdvisor Want the lowest hotel prices? You're in the right place. We check 200+ sites for you.

Le Homard Rouge, Ghent #91 of 695 Restaurants in Ghent $$ - $$$ Is this an European restaurant? Yes Is this restaurant good for brunch? Yes Is this restaurant good for business meetings? Yes Are the prices at this restaurant mid-range / moderate? Yes Is this restaurant good for lunch? Yes Is this restaurant wheelchair accessible? Yes Does this restaurant offer takeout or food to go? Yes Does this restaurant offer free wifi? Yes Does this restaurant offer delivery? Yes Map updates are paused. Zoom in to see updated info. Reset zoom Ketelvest 9, Ghent 9000, Belgium 0475378838 74 Reviews from our TripAdvisor Community Book similar restaurants See what travelers are saying: Traveler rating Start your review of Le Homard Rouge Click to rate “Hidden gem in Ghent” Reviewed September 28, 2016 I can't thank the owner enough for our experience at Easter. Myself and my girlfriend did not speak much French or Dutch but the owner really did go out of her way to make us feel welcome and explain the menu to us as well as she could. Excellent service. Great lobster.

Highly recommend to anyone, a real hidden gem! Helpful? “Cosy place with excellent food” Reviewed July 28, 2016 As soon as you are seated in this cosy restaurant, you feel 'at home'. We were lucky to be able to eat outside on the terrace, but the restaurant itself also looks very nice. Most important thing to mention here: the king crab that they serve is ABSOLUTELY WONDERFUL. It was perfectly cooked and seasoned. Loved it. Their lobster was... More Helpful?

La Bergerie - Business lunch french restaurant alexandria virginia La Soupe ï¿½ lï¿½Oignon Gratinï¿½e 9 Baked Onion Soup with Melted Gruyere Cheese La Soupe du Jour 7 Daily Made Soup Farmerï¿½s Salad with Caramelized Walnuts, Endive and Tomato La Salade Cï¿½sar 9 Classic Caesar Salad, Reggiano Cheese, Anchovy, Egg Yolk (Table Side) La Salade de Crabe Frais du Maryland aux Haricots Vert et Balsamic Vinaigrette 10 (as a Main Course 18) Fresh Jumbo Lump Crab Meat with French Bean Salad with a White Balsamic Vinaigrette Pï¿½tï¿½ de Campagne fait Maison et sa Brioche 12 Country Style Patï¿½ with Brioche and Gherkins Le Pavï¿½ de Foie Gras Poï¿½lï¿½ 23 3 oz.

Pan-Seared Duck Foie Gras Les 6 Escargots aux Beurre, Ail et Persil 9 (12 for 16) 6 (or 12) Snails with Garlic and Parsley Butter LES PLATS PRINCIPAUX Filet de Saumon, Jeunes ï¿½pinards, Pomme Violette et Sauce Citronnï¿½e 17 Fillet of Norwegian Salmon with Young Spinach, Purple Potato and a Lemon Sauce Bouillabaisse et sa Rouille 21 Seafood Stew with Fresh Fish of the Day, Shrimp, Mussels and Bay Scallops Le Homard flambï¿½ sur un Rizotto Safranï¿½ 24 1lb+ Lobster flambï¿½d in Cognac served on a Saffron Risotto Coquilles St Jacques sur de la Polenta aux Tomates Sï¿½chï¿½es, Sauce Curry 18 Pan Sautï¿½ed Diver Sea Scallops on Sun Dried Tomato Polenta with a Mild Curry Sauce La Sole Classique de Douvre Meuniï¿½re {Market Price} Classic Dover

 Sole with Clarified Butter, Fresh Lemon Juice and Parsley (Table Side) Le Foie de Veau ï¿½ lï¿½ï¿½chalotte 17 Fresh Calf Liver with Savory Shallots Le Faux Filet de Venaison aux Pomme Roties et sa Sauce aux Noisettes 18 Pan Sautï¿½ed Venison Loin served with Roasted Potatoes and a Chestnut Sauce Le Confit de Canard sur des Lentilles et sa Sauce au Vin Rouge 16 Braised Duck Leg served on Lentils from Puy and a Red Wine Sauce Le Steak aux Frites ï¿½ lï¿½Ail et sa Sauce au Poivre Vert 21 Black Angus Top Sirloin Steak with a Green Peppercorn Sauce and Garlic Fries Les Legumes en Pate Feuillettï¿½e et Beurre Blanc 15 Julienne of Baby Vegetables in Puff Pastry with a Beurre Blanc Sauce LES DESSERTS Le Choix des Soufflï¿½s 12 Choice of Soufflï¿½s Raspberry, Hazelnut, Chocolate or Grand Marnier (+3) Crï¿½me Br

ï¿½lï¿½e ï¿½ la Vanille 9 Traditional Vanilla Crï¿½me Brï¿½lï¿½e Profiterolles 9 Puff Pastry with Vanilla Ice Cream and Chocolate Sauce Les Crï¿½pes Suzettes 15 3 Thin Crï¿½pes flambï¿½ed in Grand Marnier (Table Side) WINE by the GLASS Angeline ï¿½12, 9 Chardonnay, Talbot ï¿½11, 14 French Burgundy, Girardin '10, 14 Pinot Grigio, Riff '12, 9 Sauvignon Blanc, La Touraine '12, 9 RED Malbec, Maipe ï¿½10, 90 Points 12 Cabernet Sauvignon, Pozzan ï¿½10 9 Merlot, Chat.

Callac ï¿½09 9 Pinot Noir, Talbot, Sleepy Hollow ï¿½11 14 Pinot Noir, Girardin ï¿½10 14 Chateau Neuf Pape, '09 16 Moulin-a-Vent, Beaujolais ï¿½09, 89 Points 10 Chat. Haut Piquï¿½t, St.

Emilion '09 16 Other Beverages Regular or Decaffeinated Coffee 3.50 Danesi Espresso 4, Lattï¿½ 4.50, Cappuccino 5.50 Irish Coffee or Cafï¿½ Basque (Alcohol) 12 Slow Travel France - Food and Menu Glossary, translations of French terms to English agneau (de lait): lamb (young-milk fed) aiglefin, ï¿½glefin: haddock aigre: sour aigrelette (sauce): a sour or tart sauce aiguillettes: thin slivers, usually of duck breast ail: garlic aile: wing of poultry or game bird aile et cuisse: white meat (aile), dark (cuisse), usually chicken aï¿½oli: garlicky blend of eggs and olive oil aligot: mashed potatoes with fresh Cantal cheese and garlic alose: shad alose ï¿½ l'oseille: shad or other fish in light hollandaise garnished with sorrel aloyau: loin area of beef alummettes: puff pastry strips, also fried matchstick potatoes amande: almond anchoi

ade: puree of anchovies, olive oil, vinegar anchois: anchovy andouillette: smaller chitterline (tripe) sausage aneth: dill ballotine: usually poultry, boned, stuffed, rolled banane: banana bar: fish, similar to bass Barbarie (canard de): breed of duck barbue: brill, fish related to turbot baron: hindquarters - lamb, rabbit, etc.

barquette: small pastry shaped like a boat basilic: basil basquaise: Basque-style, usually with ham or tomatoes or red peppers bavaroise: cold dessert, rich custard with cream and gelatin bavette: skirt steak beatilles: dish combining various organ meats bï¿½casse: woodchuck belon: prized, flat-shelled plate oyster Bercy : fish-stock-based sauce thickened with flour, butter, shallots, white wine berrichonne: garnish of braised cabbage, glazed baby onions, chestnuts, bacon betterave: beet beurre noisette: lightly browned butter biche: female deer bifteck: steak (can be tough) bigarade: orange sauce Billy Bi, Billy By: cream of mussel soup biscuits ï¿½ la cuillï¿½re: ladyfingers blanc (de poireau): white part of leeks blanc (de volaille): usually breast of chicken blanquette: veal, lamb, chicken, or seafood stew w/rich white sauce blette: Swiss chard bleu: bloody rare, usually for steak blinis: small pancakes boeuf ï¿½ la mode: beef marinated

 and braised in red wine w/carrots, mushrooms, onions boeuf au gros sel: boiled beef, with vegetables and coarse salt boissons (non) comprises: drinks (not) included bombe: molded, layered ice cream dessert bonne femme: home style, meat with bacon, potatoes, mushrooms, onions bonne femme (fish): with shallots, parsley, mushrooms, potatoes bonne femme (sauce): white wine sauce with shallots, mushrooms, lemon juice bordelaise: Bordeaux-style, also brown sauce of shallots, red wine, bone marrow bouchï¿½e: tiny mouthful, bite-size boudin: technically meat sausage, any sausage-shaped mixture boudin blanc: white sausage (veal, chicken, or pork) boudin noir: pork blood sausage bouillabaisse: Mediterranean fish soup bouillon: light soup or broth boulette: meatball or fishball bourdaloue: hot poached fruit, sometimes wrapped in pastry bourguignon(ne): Burgundy-style, often with wine, onions, mushrooms, bacon bouribut: spicy red wine duck stew bourride: fish stew braiser: to braise, cook meat by browning, then simmering brandade (de morue): warm gar

licky purï¿½e of salt cod, cream & sometimes mashed potatoes brebis (fromage de): sheep bretonne: in the style of Brittany, dish served with white beans bretonne (sauce): white wine sauce with carrots, leeks, celery brioche: buttery, egg-enriched yeast bread broche (ï¿½ la): spit-roasted brochet: pike brouillï¿½(e)(s): scrambled, usually eggs brulï¿½(e): literally, burned; dark caramelization brunoise: tiny diced vegetables bugnes: sweet fried doughnuts or fritters buisson: literally bush; presentation (classically, crayfish) bulot: large sea snail cabï¿½cou: small round goat cheese cabillaud: fresh cod Caen (ï¿½ la mode de): usually cooked in calvados and white wine or cider cafï¿½ (crï¿½me) (au lait): coffee (with cream) ( with hot milk) cafï¿½ Liï¿½geois: iced coffee served with whipped cream, sometimes ice cream cagouille: small snail cervelas: garlicky pork sausage, or seafood sausage

 cervelles: brains, of calf or lamb chair: fleshy portion of poultry or meat champï¿½tre: rustic, simple presentation champignon: mushroom (de bois) wild, (de Paris) cultivated, (sauvage) wild champignons ï¿½ la grecque: tiny mushrooms cooked with lemon, olive oil, spices chanterelle: pale, curly-capped wild mushroom chantilly: sweetened whipped cream chapon de mer: fish in the scorpion family charcuterie: cold cuts, sausages, terrines, pï¿½tï¿½s, also shop selling these chariot (de desserts): dessert cart charlotte: molded dessert with ladyfingers, custard, fruit compote; cold or hot charolais: light-colored cow that produces high-quality beef chartreuse: dish of braised partridge and cabbage; also a liqueur chasse: the hunt chasseur: sauce with white wine, shallots, mushrooms, tomatoes, herbs chï¿½taigne: chestnuts chaud-froid: cooked poultry dish served cold, usually covered with sauce, aspic chaudrï¿½e: fish stew, sometimes with potatoes chausson: filled pastry turnover,

 sweet or savory chemise (en): wrapped in pastry chevreuil: young deer chï¿½vre: goat cheese chicorï¿½e: curly endive chiffonnade: shredded, herbs and vegetables, usually green chinchard: type of fish choix (au): a choice, usually may choose from several offerings choron: Bï¿½arnaise sauce with tomatoes chou: cabbage chou vert: curly green savoy cabbage choucroute: sauerkraut; also dish of sauerkraut, sausages, bacon, pork, potatoes chou-fleur: cauliflower chous (pï¿½te ï¿½): creampuff (pastry) choux de Bruxelles: brussels sprouts ciboulette: chive cidre: cider, apple, or pear citron: lemon citron pressï¿½: fresh lemonade citron vert: lime citronnelle: lemon grass (oriental herb) citrouille: pumpkin, gourd civet: stew of game thickened with blood civet de liï¿½vre: jugged hare; stewed hare thickened with blood clafoutis: tart, made with crepe batter and fruit

 (usually black cherries) claires: oysters (sometimes put in beds and fattened up before market) clamart: garnish of peas clï¿½mentine: small tangerine, from Morocco or Spain cloute: studded with cochon (de lait): pig (suckling) cochonnaille: pork products, usually an assortment of sausages or pï¿½tï¿½s (1st course) cocotte: casserole or cooking pot coeur: heart compote: stewed fresh or dried fruit concassï¿½(e): coarsely chopped confit: duck, goose, or pork cooked & preserved in its own fat confit: also fruit or vegetables preserved in sugar, alcohol, or vinegar confiture: jam confiture de vieux garï¿½on: varied fresh fruits macerated in alcohol congeler: to freeze congre: eel or fish similar to eel contre-filet: sirloin taken above the loin, tied for roasting, braising, grilling convives (la totalitï¿½ des): all those gathered at a single table copeaux: shavings coq (au vin): mature rooster stewed in wine coque

: tiny mild-flavored clam-like shellfish coque (ï¿½ la): soft cooked egg, or anything served in a shell coquelet: young, male chicken coquille St Jacques: sea scallop corail: egg sac found in scallops, spiny lobster or crayfish corbeille (de fruits): basked (of fruit) coriandre: coriander cï¿½te d'agneau: lamb chop cï¿½te de boeuf: beef blade or rib steak cï¿½te de veau: veal chop cotelette: thin chop or cutlet cotriade: Brittany-style fish stew with butter, potatoes, onions, herbs cou d'oie (de canard): neck skin of goose, stuffed like a sausage couer de filet: thickest (and best) part of beef filet (usually chï¿½teaubriand steaks) coulis: puree or raw or cooked vegetables or fruit coullibiac : hot Russian pï¿½tï¿½, usually filled with salmon and covered with brioche coupe: cup; dessert served in goblet courge: squash or gourd couronne: ring or circle, usually of bread c

outeau: knife crapaudine: preparation of grilled poultry or game bird, backbone removed crï¿½cy: carrot garnish, or carrot-based dish crï¿½me chantilly: sweetened whipped cream crï¿½me fouettï¿½e: whipped cream crï¿½me patissiï¿½re : custard filling for pastries and caked crï¿½me plombiï¿½res: custard filled with fresh fruit and egg whites crï¿½pinette: small sausage patty wrapped in caul fat cresson: watercress crï¿½te de coq: cock's comb creuse: elongated, crinkle-shelled oyster crevette grise: tiny soft-fleshed shrimp that remains gray when cooked crevette rose: small firm fleshed shrimp that turns red when cooked criste-marine: edible algae croque-madame: toasted ham and cheese sandwich topped with an egg croque-monsieur: toasted ham and cheese sandwich croquette: ground meet, fish, fowl or vegetables bound with eggs or sauce croquettes: usually coated in crumbs and deep fried crottin (de chavignol): firm goat cheese croustade

: usually small, pastry-wrapped dish (e.g., filled with fruit) croute (en): in pastry croute de sel (en): in a salt crust cru(e): raw cruditï¿½s: raw vegetables crustaces: crustaceans cuillï¿½re (ï¿½ la): to be eaten with a spoon cuisse de poulet: chicken drumstick cuisson: cooking cuissot: haunch of veal, venison, or wild boar cuit(e): cooked cul: haunch or rear, usually of red meat cure-dent: toothpick dariole: usually a garnish in a cylindrical mold darne: a slice or steak from fish, often salmon dattes: dates daurade: dorade or sea bream, similar to porgy dï¿½cortiquï¿½(e): shelled or peeled dï¿½gustation: tasting or sampling dï¿½jeuner: lunch dï¿½lice: delight, usually used to describe a dessert demi-deuil: poached (usually chicken) with truffles inserted under skin.

Also could be sweetbreads with a truffled white sauce demi-glace: concentrated beef base dï¿½sossï¿½(e): boned diable: with a peppery (often mustard based) sauce dieppoise: dieppe style, white wine, mussels, shrimp, mushrooms, cream digestif: after-dinner drink - liqueur discretion (ï¿½ la): on menu usually refers to wine without limit, at customer's discretion dodine: cold, boned stuffed duck dos: back, also refers to meatiest portion of fish dos et ventre: back and front; both sides (usually fish) douceurs: sweets or desserts duglere: white, flour-based sauce with shallots, white wine, tomatoes, and parsley duxelles: chopped mushrooms and shallots sautï¿½ed in butter, mixed with cream eau du robinet: tap water ï¿½cailler: to scale fish, also an oyster opener or seller ï¿½chalotes: shallots ï¿½chine: spare ribs ï¿½crevisse: freshwater crayfish ï¿½ffiloche: frayed, thinly sliced ï¿½glefin, aigle

fin: haddock ï¿½mincï¿½: thin slice, usually of meat encornet: small squid endive: chicory or Belgian endive entrecï¿½te: beef rib steak entrecï¿½te mï¿½itre d'hotel: with herb butter entrecï¿½te marchand de vin: with sauce of red wine and shallots entrï¿½e: first course entremets: sweets ï¿½paule: shoulder of veal, lamb, mutton, pork ï¿½pi de mais: ear of sweet corn ï¿½pices: spices escabeche: sardines or marinated raw fish (vinegar or lemon juice and herbs) escalope: thinly slices meat or fish, usually cut at an angle escargot: land snail escargot ï¿½ l'alsacienne: simmered in Riesling, baked with garlic and parsley butter stuffing escargot de Bourgogne: land snail prepared with butter, garlic, and parsley escargot petit-gris: small land snail espadon: swordfish estofinado: fish stew from Auvergne w/dried cod, eggs,

 garlic, cream estouffade: stew of beef, pork, onions, mushrooms, orange zest, red wine estragon: tarragon ï¿½tï¿½: summer ï¿½trille: small crab ï¿½tuvï¿½: cooked in own juice, braised ï¿½ventail (en): cut into fan shape (vegetables or fish) faï¿½on (ï¿½ ma): my way (of preparing a dish) faisan(e): pheasant farandole: rolling cart, usually of desserts or cheese farci(e): stuffed feu de bois (au): cooked over a wood fire feuille de chï¿½ne: oak-leaf lettuce feuille de vigne: vine leaf feuilletage (en): (in) puff pastry feuillete au foie gras: puff pastry layered with sausage and foie gras (extravagant first course) fï¿½ves: broad beans or favas ficelle (ï¿½ la): tied with a string; also small, thin baguette figue: fig financiï¿½re: madeira sauce with truffle juice fines de claire: elongated crinkle shelled o

ysters (fattened up in beds) flageolets: small, pale green kidney-shaped beans flagnarde, flaugnarde: hot fruit-filled batter cake flamande (ï¿½ la): flemish style, usually with cabbage, carrots, potatoes, bacon flambe: flamed flamiche: savory tart with rich bread dough crust flamiche aux poireaux: leek and cream tart flan: sweet or savory tart or crustless custard pie flanchet (de veau): flank (of veal) fletan: halibut fraise des bois: wild strawberry framboise: raspberry frappe: drink served very cold or with ice frï¿½mis: (quivering); barely cooked (oysters) friandises: sweets, petit fours fricadelles: fried minced meat patties fricandeau: thinly sliced veal or rump roast, braised with vegetables, white wine fricassï¿½(e): ingredients braised in wine with butter and/or cream added; stewed frisï¿½e : curly, usually endive frit(es): french fries fritons: coarse pork rillettes or minced spread (includes organ meats) frit

ot: small organ meat fritter friture: frying; also refers to preparation of small fried fish (ex.

smelts) froid(e): cold fromage blanc: smooth low-fat cheese, similar to cottage cheese fromage de tï¿½te: head cheese, usually pork fromage maigre: low-fat cheese fruit de la passion: passion fruit fruits confits: preserved fruits; generally refers to candied fruits fruits de mer: seafood gayettes: small sausage made with pork liver and bacon gelï¿½e: aspic geniï¿½vre: juniper berry genoise: sponge cake germiny : garnish of sorrel; sorrel and cream soup gï¿½sier: gizzard gibelotte: fricassï¿½e of rabbit in red or white wine gibier: game gigot: leg, usually of lamb (d'agneau) gigot de mer: a preparation; usually large pieces of monkfish (lotte), oven-roasted gigue (de): haunch (of) certain game meats gingembre: ginger girolle: delicate, pale, orange wild mushroom glace: ice cream glacï¿½(e): iced, crystallized or glazed glaï¿½ons: ice cubes gougï¿½re: cheese flavored chou pastry (puff) goujon

nettes: generally describes small slices of fish, ex sole, usually fried goujons: small catfish; or any small fish; or small piece; breaded & fried gourmandises: sweetmeats gousse (d'ail): clove (of garlic) graine de moutarde: mustard seed graisse: fat graisserons: crisply fried pieces of duck or goose skin; cracklings grand veneur: usually a brown sauce for game, with red currant jelly granite: water ice gras-double: tripe baked with onions and white wine gratin: crusty-topped dish; also refers to a casserole gratin dauphinois: baked casserole of sliced potatoes w/cream and sometimes cheese gratin savoyard: baked casserole of sliced potatoes w/bouillon, cheese, butter gratinï¿½(e): having a crusty, browned top; also onion soup grattons: crisply fried pieces of pork, goose or duck skin; cracklings gratuit: free grecque (ï¿½ la): cold vegetables, usually mushrooms, marinated in oil, lemon, water grelot: small white bult onion grenade: pomegranate grenouille (cuisses

 de): frog legs gribiche (sauce): mayonnaise with capers, cornichons, and herbs grillade: grilled meat griotte: shiny, slightly acidic reddish black cherry grive: thrush grondin: type of ocean fish used in fish stews such as bouillabaisse gros sel: coarse sale hachis: minced or chopped meat preparation hareng: herring haricot blanc: white bean; usually dried haricot de mouton: stew of mutton and white beans haricot rouge: red kidney bean; also preparation of red beans in red wine haricot vert: green bean, usually fresh hiver: winter hochepot: thick stew, usually oxtail homard: lobster hongroise (ï¿½ la): Hungarian-style, usually with paprika and cream hors-d'oeuvre: appetizer; also can refer to a first course huile: oil huile de pï¿½pins de raisins: grape seed oil huitre: oyster hure de porc: head of a pig or boar; usually headcheese preparation hure de saumon: a salmon "headcheese", prepared with salmon meat, not the head ile flottante

: classically layered cake covered w/whipped cream, w/custard sauce ile flottantes: floating island of meringue in crï¿½me anglaise imperatrice (ï¿½ l'): usually rice pudding dessert with candied fruit indienne (ï¿½ l'): East Indian style, usually with curry powder infusion: herb tea jambon: ham; also refers to thigh or shoulder of meat, usually pork jambon cru: usually salt cured or smoked ham that has been aged but not cooked jambon de Bayonne: raw, dried, salt-cured ham jambon de Paris: lightly salted, cooked ham, very pale in color jambon de York: smoked, English-style ham, usually poached jambon d'oie (canard): breast of fattened goose (duck), smoked or salted or sugar cured jambonneau: pork knuckle jambonnette: boned and stuffed knuckle of ham or poultry jardiniï¿½re: garnish of fresh cooked vegetables jarret de veau: stew of veal shin Jï¿½sus de morteau: smoked pork sausage from the Franche-Comte jeun(e): young julienne: sl

ivered vegetables (sometimes meat) jus: juice kir: crï¿½me de cassis and white wine (usually, sometimes red) kir royal: crï¿½me de cassis and champagne kougelhopf : sweet, crown-shaped Alsatian yeast cake w/almonds and raisins lotte: monkfish or angler fish; a large firm-fleshed ocean fish, rich in flavor lou magret: breast of fattened duck loup (de mer): Mediterranean fish, also known as bar, similar to striped bass lyonnaise (ï¿½ la): in the style of Lyon, often garnished with onions macï¿½doine: diced mixed fruit or vegetables macï¿½rer: to steep, pickle or soak mï¿½che: lamb's lettuce, a tiny, dark green lettuce madeleines: small tea cakes magret de canard (d'oie): breast of fattened duck (or goose) maigre: thin, non-fattening maison (de la): of the house, or restaurant maï¿½tre d'hï¿½tel: head waiter; also compound butter maltaise: orange-flavored hollandaise sauce mange-tout: literally, eat it all;

 podless green bean, snow pea, type of apple mangue: mango maniï¿½re (de): in the style of maquereau: mackerel maraichï¿½re (ï¿½ la): market-garden style; dish or salad that includes various greens marbrï¿½(e): marbled marc: distilled residue of grape skins or other fruit after they've been pressed marcassin: young wild boar marchand de vin: wine merchant; also a sauce made with red wine, meat stock, shallots marchï¿½: market marï¿½e (la): literally the tide; usually used to indicate that seafood is fresh marennes: flat-shelled, green-tinged plate oysters; village where raised mareyeur: wholesale fish merchant mariniï¿½re (moules): mussels cooked in white wine with onions, shallots, butter, herbs marjolaine: marjoram; also, multilayered chocolate and nut cake marmite: small covered pot; also a dish cooked in a small casserole marquise (au chocolat): rich chocolate mousse cake marron: large chestnut matelote (d'anguilles

): freshwater fish stew (or of eels) mauviette: wild meadowlark or skylark mï¿½daillon: round piece or slice mï¿½lange: mixture or blend mï¿½li-mï¿½lo: an assortment of fish and/or seafood, usually served in a salad melon de cavaillon: small cantaloupe-like melon mï¿½nagï¿½re (ï¿½ la): in the style of a housewife (simply prepared), onions, potatoes, carrots menthe: mint menthe poivrï¿½e: peppermint menu d'affairs: (businessman's) - avoid - cell phones menu de la mer: seafood menu menu dï¿½gustation: tasting menu menu du marchï¿½: fresh ingredients picked up by chef at market that day menu du terroir: regional menu menu gastronomique: extravagant or richly luxurious specialties mets: dish or preparation mets selon la saison: seasonal preparation meuniï¿½re (ï¿½ la): fish seasoned, floured, fried in butter, served with lemon and parsley meurette: in, or with, a red wine sauce; also

 a Burgundian fish stew meurette: red wine sauce w/mushrooms, onions, bacon, carrots miel: honey mignonette: small cubes, usually of beef; also refers to coarsely ground peppercorns mijotï¿½(e) (plat): simmered (dish or preparation) mille-feuille: refers to puff pastry mimosa: garnish of chopped hard cooked egg yolks minute (ï¿½ la): prepared at the last minute mirabeau: garnish of anchovies, pitted olives, tarragon and anchovy butter mirabelle: yellow plum mirepoix: cubes of carrots and onions, or mixed vegetables in braising for flavor miroton (de): slices (of); also stew of meats flavored with onions mitonnï¿½e: a simmered soup-like dish mode (ï¿½ la): in the style of moelle: beef bone marrow moka: refers to coffee; coffee-flavored dish montagne (de): from the mountains montmorency: garnished with cherries morceau: piece or small portion morille: wild morel mushroom morue: salted or dried and salted codfish mouclade: creamy mussel stew; sometimes

 flavored with curry moule: mussel moule de parques: Dutch mussels; usually fattened in beds moule d'Espagne: large mussel, often served raw as part of seafood platter moules mariniï¿½res: mussels cooked in white wine, shallots, butter, herbs moules-frites: snack of steaming bowl of mussels, French fries w/mayonnaise mousse: light, airy mixture; sweet or savory mousseline: ingredients lightened with whipped cream or egg whites (sauces) mousseron: tiny, delicate, wild mushroom moutarde (ï¿½ l'ancienne en): mustard (coarse grained) mouton: mutton mulet: mullet, a rustic-flavored ocean fish mure: blackberry museau de porc (boeuf): vinegared pork (beef) muzzle myrtille: type of blueberry nage (ï¿½ la): aromatic poaching liquid (served in) nantua: sauce of crayfish, butter cream and truffles; also garnish of crayfish nappe: covered; as with a sauce nature: refers to simple, unadorned preparations navarin

: refers to lamb or mutton navet: turnip niï¿½oise: w/tomatoes, onions, anchovies, olives nid: nest nivernaise: in the style of nevers, with carrots and onions noilles: noodles noisette: also refers to small round piece (such as potato) browned in butter noix: walnut; nut; nut sized normande: refers to fish or meat cooked with apple cider or calvados; or sauce of seafood, cream, mushrooms normande: also dessert with apples, usually served with cream nouilles ï¿½ l'alsacienne: noodles, usually with butter and cream nouveau (nouvelle): new or young nouveautï¿½: a new offering noyau: stone or pit oeuf ï¿½ la coque: soft-cooked egg oeuf brouillï¿½: scrambled egg oeuf dur: hard-cooked egg oeuf en meurette: poached egg in red wine sauce oeuf mollet: egg simmered in water for 6 minutes oeuf poche: poached egg oeuf saut ï¿½ la poï¿½le: fried egg oeuf sur le plat: fried egg oe

ufs ï¿½ la neige: (in the snow) sweetened whipped whites poached in milk/in custard oeufs au jambon: eggs and ham offert(e): offered; free or given oie: goose omble chevalier: member of trout family with firm flaky flesh from white to deep red omelette: aux fines herbs; au fromage (cheese); au jambon (ham) onglet: cut similar to beef flank steak; biftek, and entrecote (can be tough) oreilles (de porc): ears (of pig) orties: nettles ortolan: tiny wild bird (now protected) os: bone pastis: refreshing long, cool drink; anise liqueur or flavor w/ice and water pastise: anise liqueur pï¿½te: pastry dough pï¿½te ï¿½ choux: cream puff pastry pï¿½te brisï¿½e: pie pastry pï¿½te sablï¿½e: sweeter, richer than pï¿½te sucrï¿½e pï¿½te sucrï¿½e: sweet pie pastry pï¿½tï

¿½: molded, spiced, minced meat, baked and served hot or cold pï¿½tï¿½ en croute: pate baked in pastry crust pï¿½tisserie: pastry pï¿½tissier: pastry chef patte: paw, foot, or leg or bird or animal patte blanche: small crayfish paupiette: thin sice of meat, usually beef or fish, filled, rolled, then wrapped pavï¿½: thick slice of boned beef or calve's liver; also king of pastry paysan(ne) (ï¿½ la): country style; garnish of carrots, turnips, onions, celery, bacon peau: skin pï¿½che melba: poached peach with vanilla ice cream and raspberry sauce pï¿½cheur: usually refers to fish preparations pelure: peelings, such as truffles, used for flavorings perce-pierre: samphire, edible seaweed perche: perch, finely flavored fresh water fish perdreau: young partridge pï¿½rigourdine (ï¿½ la): sauce, usually with truffles and foie gras persil: parsley petit dï¿½jeuner: breakfast

 petit-pois: small green peas petits fours: tiny cakes and pastries petits-gris: small land snail petoncle: tiny scallop, similar to bay scallops pets de nonne: small, dainty fried pastry pibale: small eel, also called civelle piï¿½ce: portion or piece pied de mouton: meaty, cream-colored wild mushroom; also sheep's foot pied de porc: pig's foot pigeonneau: young pigeon or squab pignons: pine nuts, or pignoli pilau, pilaf: rice booked with onions and broth piment (poivre) de Jamaï¿½que: allspice piment doux: sweet pepper pince: claw; also tongs used when eating snails or seafood pintade: guinea fowl pipï¿½rade: basque dish of peppers, onions, tomatoes, and often scrambled eggs pipï¿½rade au jambon: above served on slice of ham piquant(e): sharp or spicy tasting pique: larded; studded pissaladiï¿½re: a flat open-face tart garnished with onions, olives, anchovies pissenlit: dandelion (le

aves) pistil de safran: thread of saffron pistou: sauce of basil, garlic, olive oil; also a rich vegetable soup pithiviers: classic puff pastry dessert filled with almond cream plat: a dish plateau de fruits de mer: seafood platter (raw & cooked combined) plates cï¿½tes: part of beef ribs usually used in pot-au-feu pleurote: oyster mushroom plombiï¿½res: dessert of vanilla ice cream, candied fruit, kirsch, whipped cream pluches: leaves of herbs or plants, generally used for garnish pochï¿½(e): poached pochouse: freshwater fish stew prepared with white or red wine poï¿½lï¿½(e): pan-fried pointe (d'asperge): tip (of asparagus) poire: pear poireau: leek poires belle hï¿½lï¿½ne: poached pears served on vanilla ice cream with hot chocolate sauce pois: peas poitrine: breast (of meat or poultry) poitrine demi-sel: unsmoked slab bacon poitrine fumï¿½e: smoked slab bacon poivrade: peppery

 brown sauce of wine, vinegar, and cooked vegetables (strained) poivre: pepper poivre frais de Madagascar: green peppercorns poivre noir: black peppercorns poivron (doux): sweet bell pepper polenta: cornmeal cooked with butter and cheese pommade (en): usually refers to a thick, smooth paste pomme: apple pomme en l'air: caramelized apple slices usually served with blood sausage pommes (de terre): potatoes pommes ï¿½ la vapeur: steamed or boiled potatoes pommes ï¿½ l'anglaise: boiled potatoes pommes allumettes: very thin fries 1/4 x 2-1/2 pommes boulangï¿½re: potatoes cooked with the meat; gratin with onions, sometimes bacon pommes dauphinoise: basked dish of sliced potatoes w/milk, garlic, cheese pommes dauphine : mashed potatoes mixed with chou pastry, shaped into balls & fried pommes duchesse: mashed potatoes with butter, egg yolks, nutmeg garnish pommes en robe: potatoes cooked with skins on pommes frites: French fries pommes gratinï¿½es: baked dish of

 potatoes, browned, often with cheese pommes lyonnaises: potatoes sautï¿½ed with onions pommes paillï¿½s: potatoes cut into julienne strips, then fried pommes pont-neuf: classic fries, cut 1/2 x 2-1/2 pommes soufflï¿½es: small thin slices of potato fried twice (inflate like pillows) porc (carrï¿½ de): pork (loin) porc (cï¿½te de): pork (chop) porcelet: young suckling pig ramequin: small individual casserole, also small tart rapï¿½(e): grated or shredded rascasse: scorpion fish rave: root vegetables - celery, turnip, radish ravigote: thick vinaigrette sauce w/vinegar, white wine, shallots, herbs, mayo rï¿½chauffer: to reheat reine-claude: greengage plum reinette: fall and winter variety of apple rï¿½moulade: sauce of mayo, capers, mushrooms, herbs, anchovies, gherkins rillettes (d'oie): minces spread of pork (goose

), or duck, fish, rabbit rillons: usually pork belly, cut up and cooked 'til crisp rince doigt: finger bowl ris de veau: veal sweetbreads riviï¿½re: river riz ï¿½ l'imperatrice: cold rice pudding with candied fruit riz complet: brown rice rognonnade: veal loin with kidneys attached rognons: kidneys service (non) compris: service (not) included serviette: napkin sirops: flavored syrup w/mineral water, seltzer, lemon soda (bar or cafe) smitane: sauce of cream, onions, white wine and lemon juice soissons: dried or fresh white beans sole normande: sole poached in cider, garnished with mussels, shrimp, cream sauce sorbet: sherbet souffle: light sweet or savory mixture, served hot or cold steack: beef steak stockfish: salted and air-dried codfish succes au pralin: meringue cake flavored w/caramelized almonds, layered w/butter cream sucre: sugar suprï¿½me: a veal- or chicken-based white sauce thickened with flour and cream suprï¿

½me: a boneless breast of poultry or a fillet of fish tablier de sapeur: tripe that is marinated, breaded, and grilled tagine: spicy North African stew of veal, lamb, chicken, or pigeon with veg tanche: tench, a freshwater fish with mild, delicate flavor tapenade: blend of black olives, anchovies, capers, olive oil, lemon juice tarama: mullet roe, often made into a spread of the same name tart tatin: caramelized upside-down apple pie tartare: chopped raw beef, seasoned and garnished with raw egg, etc.

tarte: tart; open-face pie or flan, usually sweet tarte au fromage: cheesecake tartine: open-face sandwich; buttered bread tasse: cup tendrons: cartilaginous meat cut from beef or veal ribs terrine: earthenware container; also mixture cooked in the container tï¿½te de veau (porc): head of veal (pork), usually used in headcheese thï¿½: tea tian: earthenware gratin dish; also vegetable mixture cooked in dish tiï¿½de: lukewarm tilleul: lime or linden blossom herb tea timbale: small mold; mixture prepared in mold topinambour: Jerusalem artichoke toulousaine: Toulouse-style; usually with truffles or sweetbreads; cock's combs, etc.

tournï¿½dos: center portion of beef filet, usually grilled or sautï¿½ed tournï¿½dos rossini: sauteed tournedos garnished with foie gras and truffles tourteau: large crab with large claws full of deliciously sweet meat tourtiï¿½re: shallow cooking vessel; also pastry dish filled w/spples and/or prunes tranche: slice travers de porc: spare ribs tripes ï¿½ la mode de Caen: beef tripe, carrots, onions, leeks, spices, cooked w/cider and brandy tripoux: mutton tripe trompettes des mort: dark brown "horn of plenty" mushrooms tronï¿½on: cut of meat or fish (sliced from widest part) truffe (truffï¿½[e]): truffle (with truffles) truite: trout truite saumonï¿½e: salmon trout tuile: literally, tile; delicate almond-flavored cookie turban: usually mixture or combination of ingredients cooked in ring mold turbot(in): turbot (small turbot) considered the finest of fish (and most expensive) vacherin: dessert of

 baked meringue, with ice cream and cream; also a cheese vallï¿½ d'ange: region of Normandy; also garnish of cooked apples and cream vanille: vanilla vapeur (ï¿½ la): steam(ed) veau: veal velouteï¿½: veal or chicken based sauce thickened with flour venaison: venison

Question: In a French restaurant, what is "homard"?
Answer: Lobster